Olive-marinated fresh mozzarella

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 10 oil-cured olives, pitted
  • 1 clove garlic
  • Pinch of crushed red pepper
  • Juice of ½ lemon
  • 2 tablespoons olive oil
  • 8 ounces (225 g) fresh mozzarella cheese



    With a mortar and pestle, pound the olives, garlic, and crushed red pepper to a paste (or use a chef’s knife on a cutting board, then scrape into a bowl). Whisk in the lemon juice and oil. Tear the cheese into rough bite-size pieces, put them in a bowl, and toss with the olive dressing. Cover and refrigerate.


    Set the mozzarella out at room temperature for 10 minutes, then serve.